Plant-Based Chili Ginger Noodles with Edamame & Peanuts
We are absolutely head over heels for these saucy noodles. Egg noodles get tossed in our zingy sauce with ginger, ponzu, soy & miso. Then we add tender beyond meat, a little heat from sweet chili sauce, veggies, healthful edamame & crunchy peanuts. Quick, easy, delicious & done in about 20 minutes.
IN THE KIT
10 ozbeyond meat
6 ozegg noodles
2 ozpurple cabbage
2 ozgreen onion
6 ozstirfry sauce (contains miso, hoisin, ponzu)
1 ozsweet chili sauce
1 ozginger/onion/garlic/sesame oil blend
Salt & pepper
Kitchen Items Needed
Bring a medium pot of salted water to a boil;
Trim & thinly slice green onion, dividing into white & green parts into separate piles;
Core, thinly slice cabbage;
Cut lime into wedges.
Heat a drizzle of oil in a large pan/skillet over medium-high heat. Add beyond meat & press into an even layer using a spatula. Cook, without stirring, until browned on bottom, 2-3 minutes. Add ½ stirfry sauce & white parts of green onion. Cook, breaking up beyond meat into pieces, until fragrant, 1 minute. Add edamame, & cook until beyond meat is cooked through, 1-2 minutes. Remove from heat; cover to keep warm.
Meanwhile, add noodles to pot of boiling water. Cook, stirring occasionally, until tender, 3-4 minutes. Drain & rinse thoroughly under cold water, 30 seconds.
Heat another skillet over medium high heat. Add ginger/onion/garlic blend. Cook for 30 seconds until fragrant. Add cabbage & carrot, 1/2 of stirfry sauce, cooking until crisp tender, 3-5 minutes.
Add drained noodles to pan with "meat" mixture; add cooked veggies. Pour remaining stirfry sauce over noodles. Toss noodles with sauce & "meat" mixture until thoroughly coated & combined. Divide noodles between bowls. Top with remaining green onion & peanuts & drizzle sweet chili sauce. Serve with lime wedges on the side.